The amount of Vegetables that contain 0.1 mg of Vitamin B6 (Pyridoxine) (41 - 50)

• 

  0.03 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 3.3
• 

  0.06 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 1.7
• 

  0.15 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 0.7
• 

  0.12 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 0.8
• 

  0.01 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 10
• 

  0.15 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 0.7
• 

  0.39 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 0.3
• 

  0.42 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 0.2
• 

  0.06 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 1.7
• 

  0.08 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 1.3